I go a lot heavier on the peaches/nectarines than Deb of Smitten Kitchen does. I did so the very first time I tried her recipe after reading numerous comments suggesting more peaches and I've found that triple the amount she calls for is perfect.
Peaches and nectarines are fruits that will soften after being picked but will not get any sweeter. It's important to use at least somewhat firm fruit for this recipe because, as I've discovered, even the sharpest of knives struggles to cut slices from a soft nectarine.
If you have a picnic or potluck coming up, these bars would make a great addition! Not too sweet, not too filling, just a great summer dessert.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (makes 16 bars)
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/3 cup cold butter
- 1 egg
- 3 firm nectarines, pitted and thinly sliced
- Heat oven to 375 degrees.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Using a pastry blender, mix the butter into the flour mixture and then the egg. At this point you will have a dry crumb mixture.
- Pat about 3/4 of the crumbs into the bottom of an 8x8 pan, pressing firmly. Scatter nectarine slices over crumb base in a single layer (some overlap is ok). Scatter remaining crumbs evenly over nectarines.
- Bake for 20 minutes, until top is very slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares. Store in refrigerator, or freeze.
Recipe adapted from: Smitten Kitchen
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